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James Barnes, author of David G. Farragut, Naval Actions of 1812, Yank ee Ships and Yankee Sailors, Commodore Bainbridge , The Blockaders, and other naval and historical works, The Photographic History of The Civil War: in ten volumes, Thousands of Scenes Photographed 1861-65, with Text by many Special Authorities, Volume 6: The Navy. (ed. Francis Trevelyan Miller) 2 0 Browse Search
William Hepworth Dixon, White Conquest: Volume 1 2 0 Browse Search
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James Barnes, author of David G. Farragut, Naval Actions of 1812, Yank ee Ships and Yankee Sailors, Commodore Bainbridge , The Blockaders, and other naval and historical works, The Photographic History of The Civil War: in ten volumes, Thousands of Scenes Photographed 1861-65, with Text by many Special Authorities, Volume 6: The Navy. (ed. Francis Trevelyan Miller), The organization of the Federal Navy (search)
nd long after the war was started she was hovering off the western coast of Africa, capturing the Nightingale, a slaver with over 960 slaves herded between decks. During the war she was used mainly as a school-ship. At Hampton Roads lay the steam sloop Brooklyn, and at New York lay the store-ship Relief, that mounted but two guns. The remainder of the serviceable ships actually in commission were scattered in all parts of the earth. The Niagara, a screw frigate and the first built by Steers, the famous clipper-ship constructor, was the farthest away from the Atlantic ports. She was on special duty in Japanese waters, and in the best of circumstances could not report where her services were most needed for several months. The rest of the ships on foreign stations would require from a week to a month to gain home waters. Of the forty-eight ships that were in dock or in the navy-yards, there was none that could be prepared for service within a fortnight, and there were many t
William Hepworth Dixon, White Conquest: Volume 1, Chapter 33: Texas and Texans. (search)
still too hard for men to ask for anything more dainty than campaigning fare. Game! cries a comrade in the dining-room; guess the only game we Texans care about is poker. Dine where you may-at prairie ranch, at roadside inn, at railway restaurant — the beef is all leather, the bacon all fat; and when you ask for another dish, you are served with more beef all leather, and more bacon all fat. From Denison to Hearne, from Hearne to Galveston, the plains of Texan are dotted with cattle. Steers browse on every knoll, heifers make pastorals at every pool. Here now, you whisper to yourself, is a country of wholesome food-fresh meat, pure milk, new butter, native cheese; here, after courses of jerked antelope and alkaline water, we shall have a chance of growing strong on simple meat and wholesome drink. Sore is your surprise on asking the Texans for this simple meat and wholesome drink. A cut of beef is laid before you. Beef! What kind of beef? Is not this buffalo steak?